Out on the water with Jordan Nally of Nancy James Oyster Co., I wasn’t just observing a farm—I was witnessing a love letter to Delaware’s coast, written in brine and barnacles.
Nancy James Oyster Co., named in honor of the founders’ late parents, was born from Jordan Nally and James Kane’s shared passion for oysters and deep-rooted connection to their home state. As lifelong Delawareans, they’re not only producing exceptional oysters—they’re also pioneering a distinctive floating longline system, the only one of its kind currently in Delaware.
Their oysters float in mesh bags at the bay’s surface, gently tossed by the tide. This constant movement strengthens the oysters, producing firmer meat, more bottomless cups, and a more distinct flavor profile shaped by their environment—a true expression of merroir. The result is a clean brine up front with a buttery, slightly sweet finish. As one chef described it, “It’s like getting hit with a wave in Rehoboth as a kid.”
Each oyster begins as a seed about the size of a pinky nail and grows to market size in five to seven months. Throughout that time, they are hand-sorted, cleaned, and rotated. Every oyster filters up to 50 gallons of water daily, improving water quality by removing nitrogen and supporting aquatic biodiversity.
Nancy James oysters are more than just a delicacy—they reflect dedication, sustainability, and community. You’ll find them at farmers markets, select restaurants, and private events, where they’re hand-shucked and served with pride. As the farm grows, so does its mission to connect people with their place through the humble oyster.
This is Delaware aquaculture at its best—local, sustainable, and deeply rooted. Sit back, shuck, and enjoy.
In a day in the life of an oyster farmer, Nally’s work begins before sunrise, checking tide charts and weather conditions to plan the day’s activities. Mornings are often spent on the water, inspecting the floating longline systems, ensuring the mesh bags are secure, and monitoring oyster growth. Midday involves sorting oysters by size, cleaning equipment, and preparing shipments for local markets and restaurants. Afternoons might include maintenance tasks or engaging with the community through educational tours. It’s a demanding yet rewarding lifestyle, deeply connected to the rhythms of nature.
WHERE TO FIND NANCY JAMES OYSTERS THIS SUMMER
You can savor the fresh taste of Nancy James Oysters at various locations:
Bethany Farmers Market: Sundays, 8 a.m. to 12 p.m.
Aqua Bar & Grill: Sundays, 2 to 5 p.m.
Historic Lewes Farmers Market: Wednesdays, 8 to 11:30 a.m.
Nancy James Oysters are also featured at local restaurants and available for private shucking events. For the latest events and availability, follow them on Instagram: @nancyjamesoysters.
